Yes, it is true that Higher Ultra-Processed Food Consumption Is Associated with Increased Risk of Incident Coronary Artery Disease in the Atherosclerosis Risk in Communities Study.
Objectives:
To test the hypothesis that higher intake of ultra-processed foods is associated with higher risk of coronary artery disease.
Methods:
A total of 13,548 adults aged 45-65 y from the Atherosclerosis Risk in Communities study were included in the analytic sample. Dietary intake data were collected through a 66-item FFQ.
Ultra-processed foods were defined using the NOVA classification, and the level of intake (servings/d) was calculated for each participant and divided into quartiles.
We used Cox proportional hazards models and restricted cubic splines to assess the association between quartiles of ultra-processed food intake and incident coronary artery disease.
Results:
There were 2006 incident coronary artery disease cases documented over a median follow-up of 27 y.
Incidence rates were higher in the highest quartile of ultra-processed food intake (70.8 per 10,000 person-y; 95% CI: 65.1, 77.1) compared with the lowest quartile (59.3 per 10,000 person-y; 95% CI: 54.1, 65.0).
Participants in the highest compared with lowest quartile of ultra-processed food intake had a 19% higher risk of coronary artery disease (HR: 1.19; 95% CI: 1.05, 1.35) after adjusting for sociodemographic factors and health behaviours. An approximately linear relation was observed between ultra-processed food intake and risk of coronary artery disease.
Conclusions:
Higher ultra-processed food intake was associated with a higher risk of coronary artery disease among middle-aged US adults. Further prospective studies are needed to confirm these findings and to investigate the mechanisms by which ultra-processed foods may affect health.
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Answer:
Type II cells
Explanation:
Type II alveolar cells are the round-shaped or cuboidal epithelial cells. These cells have a free surface with microvilli. The function of the type II alveolar cells is to secrete the alveolar fluid to keep the surface of the cells moist.
A mixture of phospholipids and lipoproteins is present in the alveolar fluid that serves as surfactant and reduces the surface tension of the alveolar fluid. The overall effect of the presence of surfactant in alveolar fluid is to protect the alveoli against collapsing during exhalation.
Answer: upwelling
Explanation: hope this helps you
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